Turkish delight, known as lokum in Turkey, is a chewy, gel-like confection traditionally made from sugar, starch, and water, often flavored with rosewater, lemon, or mastic and dusted with powdered sugar or cornstarch. Its exact origins are disputed, but it is widely believed to have developed in the Ottoman Empire during the 18th century, with some accounts crediting a confectioner named Bekir Efendi in Istanbul. This recipe recreates the classic rosewater version, yielding soft, fragrant cubes that are surprisingly simple to make at home with just a few pantry staples.
Ingredients
- 4 cups (800 g) granulated sugar
- 4 cups (960 ml) water, divided
- 1 tablespoon (15 ml) lemon juice
- 1 cup (120 g) cornstarch, plus more for dusting
- 1 teaspoon cream of tartar
- 2 tablespoons (30 ml) rosewater
- 1–2 drops red or pink food coloring (optional)
- 1/2 cup (60 g) powdered sugar, for dusting
Instructions
- Line an 8-inch (20 cm) square baking pan with plastic wrap, leaving overhang on all sides. Lightly oil the plastic wrap or spray with nonstick spray.
- In a large heavy-bottomed saucepan, combine the sugar, 1 cup (240 ml) of the water, and the lemon juice. Stir over medium heat until the sugar dissolves, then bring to a boil. Attach a candy thermometer and cook without stirring until the syrup reaches 240°F (115°C), about 10–15 minutes.
- While the syrup cooks, in a separate bowl whisk together the cornstarch, cream of tartar, and the remaining 3 cups (720 ml) water until smooth.
- When the syrup reaches 240°F (115°C), slowly pour the cornstarch mixture into the hot syrup while whisking constantly. The mixture will bubble vigorously—keep stirring.
- Reduce the heat to low and continue to cook, stirring frequently with a wooden spoon, for 30–40 minutes, until the mixture thickens to a very thick, pale, translucent paste. It should pull away from the sides of the pan and be the consistency of soft dough. The temperature should reach about 225°F (107°C) on the thermometer.
- Remove the pan from the heat and stir in the rosewater and food coloring (if using) until evenly combined.
- Pour the mixture into the prepared pan and smooth the top with an offset spatula. Let it cool completely at room temperature for at least 4 hours, or overnight, until firm and set.
- Once set, dust a cutting board generously with powdered sugar. Turn the pan upside down onto the board, peel off the plastic, and cut into 1-inch (2.5 cm) squares using a knife lightly coated with powdered sugar.
- Roll each square in powdered sugar or a mixture of powdered sugar and cornstarch to coat all sides. Store in an airtight container.
Tips
- Use a candy thermometer: The sugar syrup must reach 240°F (115°C) and the final mixture should thicken to 225°F (107°C). Without a thermometer, you risk a sticky mess or a too-hard texture.
- Stir constantly during the final cooking: The starch mixture can scorch on the bottom. Use a heavy-bottomed pan and stir frequently, especially toward the end.
- Substitute rosewater: If you can’t find rosewater, use 1 teaspoon of orange blossom water or 1 teaspoon of vanilla extract. The flavor will change accordingly.
- Dust generously: Turkish delight is very sticky; use plenty of powdered sugar or cornstarch for cutting and rolling. You can also toss pieces in a mixture of half powdered sugar and half cornstarch to reduce sweetness.
Serving Suggestions
Serve Turkish delight as a sweet treat with Turkish coffee or tea. It’s also a classic accompaniment to a cheese board, especially with mild white cheeses like feta or mozzarella. For a festive touch, place cubes in small paper candy cups.
Variations
- Lemon: Replace rosewater with 2 tablespoons (30 ml) fresh lemon juice and add 1 teaspoon of lemon zest.
- Mastic: Add 1/2 teaspoon of crushed mastic gum (available in Middle Eastern stores) along with the rosewater for a traditional piney flavor.
- Nut-filled: After pouring half the mixture into the pan, scatter a layer of pistachios or hazelnuts, then cover with the remaining mixture. This is a popular variation in Turkey.
- Chocolate: Melt 1/2 cup (90 g) dark chocolate and dip the finished cubes in it, then let set on parchment paper.
Storage and Reheating
Store Turkish delight in an airtight container at room temperature for up to 2 weeks. Do not refrigerate, as condensation can make it sticky. For longer storage, freeze the cubes in a single layer on a baking sheet, then transfer to a freezer bag and freeze for up to 3 months. Thaw at room temperature for 30 minutes before serving. Turkish delight is best served at room temperature; no reheating is needed.
Frequently Asked Questions
Why is my Turkish delight too sticky? It likely didn’t cook long enough to reach the proper thickness. The mixture should be very thick and pull away from the pan. Also, make sure to coat the pieces thoroughly in powdered sugar after cutting.
Can I use agar-agar instead of cornstarch? Agar-agar will produce a firmer, more jelly-like texture, but it’s not traditional. If using agar, follow the package instructions for liquid ratios, as it sets differently.
Is Turkish delight gluten-free? Yes, as long as you use pure cornstarch (not wheat starch) and check that your powdered sugar is gluten-free. This recipe is naturally gluten-free.
How do I know when the mixture is done? The mixture should be very thick, pale, and pull away from the sides of the pan. A candy thermometer should read 225°F (107°C). You can also drop a small amount into cold water—it should form a soft, chewy ball.
Can I reduce the sugar? Sugar is essential for the texture and preservation of Turkish delight. Reducing it will result in a softer, less stable candy that may not set properly.
What is the difference between Turkish delight and Aplets & Cotlets? Aplets & Cotlets are a similar confection made with apples and apricots, coated in powdered sugar, but they are a Washington state creation, not Turkish. Turkish delight is traditionally flavored with rosewater or mastic.
Related
- Cassoulet Casserole: Easy One-Dish Recipe
- Classic Cassoulet Casserole Recipe
- Cassoulet Variations: Classic & Modern Twists
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).